Maggie B, Vancouver Kidsbooks bookseller extraordinaire listens intently
Wagon Wheels - is it just me or are they much smaller these days than they used to be?
Baked beans - not home made, I but cooked up 'a mess of beans' about ten cans, heated at home in a cast iron pan, carried them to the venue swaddled in a towel, then decanted into a tureen borrowed from a work colleague.
'Cowboy whisky' - iced tea
Corn crackers - sweet and savoury.
The sweet ones were quite easy - Cornmeal & Lemon Crisps from a recipe that's been languishing in my kitchen notebook for about fifteen years. It was not so easy to find savoury ones, so I ended up using a recipe for the topping of a chili pot pie that the kids used to like - which in tru ranch tradition I've renamed 'Triple C Treats' - for Cowboys and cowgirls, cheese and corn.
'Triple C' Treats
Heat oven to 425 degrees
3/4 cup flour
3/4 cup yellow cornmeal
1 cup coarsely grated strong cheddar cheese
1/4 tsp. salt
1/4 cup coarse grind black pepper
1 tsp mustard powder
1/4 cup olive oil
1 large egg
3 tblsp milk
Paprika for dusting
Combine the dry ingredients
Combine the wet ingredients, beating the egg to blend with milk and oil
Add wet to dry, mix well by hand until well blended
Knead of floured board until smooth.
Roll to 1/4 inch
Cut in circles or strips
Place on pan with silcone liner
Bake 10-12 mins @ 425 degrees
Dust with paprika
Heat oven to 350 degrees
1/2 lb butter at room temp
1 cup sugar
2 egg yolks
1. tsp. fresh grated lemon peel
1-1/2 cups flour
1 cup yellow cornmeal
Beat butter and sugar together until smooth.
Add egg yolks and lemon peel. Mix until well blended
Mix in flour and cornmeal and blend well.
Wrap in plastic or wax and chill 3-4 hours
Roll out to 1/8"
Cut in circles
Dust with sugar
Place on greased pan or lined with silicone liner
Bake 350 degrees for 8-10 mins